Grilled Cucumbers and Eggplant In a bowl, whisk 1/4 cup each of olive oil and red wine vinegar with 5 minced garlic cloves and 5 minced anchovies; season with salt and pepper. In another bowl, toss 4 quartered Kirby cucumbers with 1 small eggplant, cut into wedges; toss with 3 Tbsp. of the dressing, then grill until tender. Add to the remaining dressing, toss with basil and serve with bread.